Under de senaste årtiondet har mikrobryggerier runt om i världen tagit allt större marknadsandelar från nationella och internationella bryggerier. Trots en växande marknad är marknadsklimatet däremot långt ifrån idealiskt för många småbryggare. Lönsamheten är låg och marknaden präglas av hårdare konkurrens. Att upprätthålla konkurrenskraft är därmed allt viktigare för mikrobryggeriernas överlevnad. För att skapa konkurrenskraft är det fördelaktigt att ha god förståelse för konsumenten. Då tidigare forskning pekar på att strävan efter autenticitet är en betydande del av konsumtionen finns det två kritiska frågor när det kommer till konsumentinsikt inom marknaden. Varför väljer konsumenter ett specifikt varumärke inom hantverksöl? Vilka egenskaper är mest inflytelserika för att en konsument ska uppfatta ett varumärke inom hantverksöl som autentiskt? En kvalitativ studie genomfördes för att få svar på dessa frågor. Utifrån studiens analys och resultat är sociokulturella och transformativa motiv framträdande i konsumtionen. Valet av varumärke påverkas starkt av sociala influenser, kvalitet och exogena faktorer som smak och identitet. Lokal anknytning till varumärket är en framträdande variabel i köpbeslutet. Faktorer som påverkar intrycket av autenticitet är en blandning av egenskaper som kvalitet, värderingar, historia. Respondenterna grundar sin bedömning både på känsla och objektiv information. Det emotionella intrycket tenderar däremot att ha en större effekt på studiens deltagare. Avslutningsvis framgår det att trovärdighet är en avgörande aspekt för att ett varumärke inom hantverksöl ska kunna upprätthålla ett autentiskt intryck. / During the last decade microbreweries have been steadily gaining market share from the large national and international beer breweries. However, despite a growing market the current state is not ideal for most brands seeking to expand their operation. For instance, the market is characterized by fragmentation and there is a widespread agreement that consumers are enchanted by novelty. Still, little is know about the craft beer consumer. As previous research conclude that consumption of craft products is closely associated with the search for authenticity two critical questions emerge in terms customer insight. Why do consumers choose a specific craft beer brand? What influences a consumer to ascribe authenticity to a craft beer brand? A qualitative study was conducted to address these questions. Based on the analysis of the results the consumption is catalysed by an interworking process of taste, socio-cultural and psycho-transformative needs. The choice of brand is strongly influenced by quality, social stimuli and exogenous variables such as taste and self-congruity. A sense of local identity tends to evoke strong self-congruity effects. Variables underpinning authenticity includes a mixture of properties such as quality, values, brand heritage. While respondents draw on both indexical and icon cues to base judgements, iconic cues tends to generate strong effects in first encounter with brands. Finally, credibility in all forms is shown to be crucial in order to sustain an authentic impression as a Swedish craft beer brand.

The number of microbreweries in Sweden has shown a huge increase over the last few years. The massive expansion concerns professionals as well as civilians, and the purpose of this thesis is to examine what factors answers for this boom. This was proceeded through qualitative interviews with different professions within the business. Together with eight performers included in the value chain of the brewery industry, the authors have managed to point out the most important circumstances that can help explain this phenomenon. Changed ways of living, developed techniques, liberalizations, foreign influences and several other factors have had a direct impact on the success of these enterprises. However, the writers assessed the underlying power of the following as greater; The local assortment of Systembolaget TSLS, the inclusion of women as consumers, the establishment of the first supplier of brewery commodities and equipment on the Swedish market, a considerable quality improvement of beer and also the emergence of social media. Above-mentioned factors constitute as main conclusions of this thesis. / Antalet mikrobryggerier i Sverige har ökat något enormt under de senaste åren. Den massiva expansionen berör såväl branschfolk som privatpersoner, och syftet med denna uppsats är att undersöka vilka faktorer som legat till grund för boomen. Detta genomförs med hjälp av kvalitativa intervjuer med olika yrkesroller verksamma i branschen. Tillsammans med åtta aktörer inom bryggerinäringens värdekedja har författarna utifrån empirin listat de viktigaste omständigheter som kan hjälpa till att förklara fenomenet. Förändrad livsstil, utvecklad teknik, liberaliseringar, utländska influenser och en mängd andra faktorer har haft en direkt påverkan på mikrobryggeriernas framgång. Dock bedöms att vissa faktorer haft en tillräckligt betydande roll för att utgöra studiens slutsatser; Systembolagets lokala sortiment TSLS, inkluderandet av kvinnor som konsumentgrupp, etablerandet av Sveriges första leverantör av råvaror och utrustning för bryggare, en avsevärt förbättrad kvalitet på drycken samt uppkomsten av sociala medier.

La presente investigación tiene como objetivo principal determinar y analizar los beneficios valorados de los consumidores de cerveza artesanal que viven en Lima Moderna. Para la presente tesis se realizó una investigación cualitativa que consistió en 4 entrevistas en profundidad y un mini focus group y además se una investigación cuantitativa a través de 377 encuestas aplicadas a la población objetivo. En el capítulo 1 se presenta el marco teórico utilizado en la investigación, el cual incluye los antecedentes (estudios relacionados al mercado de cerveza artesanal en Perú y en el mundo), el marco conceptual e información del mercado de cerveza artesanal. En el capítulo 2, se plantea el problema de investigación, las hipótesis, los objetivos principales de la investigación y la justificación de la elección del tema. El capítulo 3 describe el público objetivo y las metodologías utilizada para realizar la investigación. En el capítulo 4 se presenta el análisis de la investigación, el cual está alineado a los objetivos y las hipótesis planteadas en el capítulo 2. Se pudo concluir que los beneficios valorados más importantes para a los consumidores de cerveza artesanal peruana en Lima Moderna son disfrutar de la experiencia sensorial y disfrutar de la experiencia de prueba. Además, el beneficio de autoexpresión surge como la principal variable para segmentar el mercado. En la última parte de la investigación se presentan las referencias bibliográficas utilizadas para la elaboración de la investigación así como los anexos. / The main objective of this research is to determine and analyze the valued benefits of craft beer consumers living in Modern Lima. For the present thesis, a qualitative research was carried out that consisted of 4 in-depth interviews and a mini focus group and also a quantitative research through 377 surveys applied to the target population. Chapter 1 presents the theoretical framework used in the research, which includes the background (studies related to the craft beer market in Peru and the world), the conceptual framework and the panorama of the craft beer industry in Latin America and in the world. In chapter 2, the research problem, the hypotheses, the main objectives of the research and the justification of the choice of topic are presented. Chapter 3 describes the target audience and the methodologies used to conduct the research. Chapter 4 presents the analysis of the research, which is aligned to the objectives and hypotheses set out in chapter 2. It was concluded that the most important valued benefits for consumers of Peruvian craft beer in Modern Lima are to enjoy the sensory experience and enjoy the test experience. In addition, the benefit of self-expression emerges as the main variable to segment the market. The findings coincide with the concepts and trends described in the theoretical framework. In the last part of the investigation, the bibliographic references and the annexes are presented. / Tesis

A pesquisa toma como objeto os discursos e práticas utilizados por participantes do mercado de cervejas artesanais, surgido no Brasil a partir dos anos 1990, a fim de explorar como estes estabelecem uma identidade própria do artesanal, classificando-o como categoria à parte no mundo dos bens e, logo, um mercado à parte no universo das cervejas. Esta análise permite refletir acerca do papel dos discursos e das interações entre produtores e consumidores para o estabelecimento de uma identidade própria, dialogando com a literatura em sociologia econômica preocupada com as dinâmicas de emergência e estabelecimento de nichos de mercado ou mercados em si. Assim, também é perpassada por uma preocupação com a dimensão cultural destes processos, entendida como um trabalho ativo de classificação e valoração dos bens. Estes discursos e suas implicações são captados por meio de entrevistas e etnografias realizadas em feiras e eventos de cerveja, momentos em que os discursos de produtores entram em contato diretamente com consumidores, e permitem observar as implicações práticas destas dimensões discursivas. Nestas, um elemento central de análise é a figura do outro, com a noção de alteridade e oposição atribuída às grandes empresas do ramo cervejeiros, referidas como grandes indústrias. Ao restituir como se dá o processo de construção destas identidades partidas entre o grande e o artesanal, bem como quais as dinâmicas que se formam neste universo, exploramos novas possibilidades na interpretação dos processos de competição e emergência de mercados. / The object study for this research are the discourses and practices from craft beer Market agents, which emerged in Brazil in the 1990s, in order to explore how this agents establish their own craft identity, being able to classify it as a new consumption category in the world of goods, apart from common beer. This analysis allows reflection upon the role discourses and interactions among producers and consumers for the establishment of this own identity, in conversation with the wider literature in Economic Sociology which focuses on the emergence and establishment of new markets or Market niches. This work is thus also permeated by the cultural dimension of these processes, which are to be understood as active classification and valuation works. Discourses and their implications are captured through interviews and ethnographic incursions in beer events, moments in which producers may directly talk to consumers, which allow us to perceive practical implications of these discursive dimensions. Among them, one of the key elements is the role of the other, with otherness and oppositions attributed to the big beer companies. By recapturing the process of how identities split between craft and big are built, we explore new opportunities of interpreting competition and emerging markets.

Submitted by Ricardo Cedraz Duque Moliterno (ricardo.moliterno@uefs.br) on 2018-01-31T21:07:06Z No. of bitstreams: 1 Antonio Fabio Reis Figueiredo.pdf: 2917269 bytes, checksum: 41197e6d18b286701e9cf3cfa3160e77 (MD5) / Made available in DSpace on 2018-01-31T21:07:06Z (GMT). No. of bitstreams: 1 Antonio Fabio Reis Figueiredo.pdf: 2917269 bytes, checksum: 41197e6d18b286701e9cf3cfa3160e77 (MD5) Previous issue date: 2017-02-15 / The use of selected yeasts is an important aspect in the production of quality beers, since in addition to the production of ethanol and carbon dioxide they contribute significantly to the formation of secondary compounds, which confer the flavor of the beer. These yeasts also settle easily in the middle, avoiding undesired contaminations, in addition to generally presenting high rates of yield, productivity and fermentation efficiency. Selenium (Se) is a mineral that performs antioxidant functions, being essential as trace element to human health and its deficiency is correlated to the occurrence of several diseases. Due to these properties, the incorporation of Se into some food and / or food supplements associated with yeast is already a reality. Considering that beer is the most consumed alcoholic drink in the world, this research aimed to select yeasts to produce artisan beer supplemented with selenium. To do so, using the multivariate analysis technique, the selection of yeasts with potential for brewing was initially performed, and three strains (SC52, SC57 and SC82) were selected; Then applying the Doehlert factorial design and using the Response Surface Methodology technique, the optimization of the fermentation parameters (fermentation temperature and selenium concentration) for the production of beer supplemented with selenium was carried out. The yeasts SC52 and SC82 presented significant responses for the production of the supplemented beer, and the optimum values (Se concentration and fermentation temperature) were 11 mg L-1 and 25.0? C for yeast SC52 and 12 mg L-1 and 23.5? C for yeast SC82; (CSeSC52 and CSeSC82) were produced on a microbrewery scale, the fermentation parameters of the process were evaluated and total selenium and selenium species present in yeast and beers were quantified. The beers produced presented fermentative results within the commercial standards, being recommended by DDR (Recommended Daily Dose) of Se, a maximum consumption of approximately 600 mL of CSeSC52 beer and 740 mL of CSeSC82 beer. / O uso de leveduras selecionadas constitui aspecto relevante na produ??o de cervejas de qualidade, pois al?m da produ??o de etanol e g?s carb?nico contribuem significativamente para a forma??o de compostos secund?rios, os quais conferem o flavor da cerveja. Estas leveduras tamb?m se estabelecem facilmente no meio, evitando contamina??es indesejadas, al?m de apresentarem, geralmente, altas taxas de rendimento, produtividade e efici?ncia na fermenta??o. O sel?nio (Se) ? um mineral que desempenha fun??es antioxidantes, sendo essencial como elemento tra?o ? sa?de humana e a sua defici?ncia est? correlacionada ? ocorr?ncia de v?rias doen?as. Devido a estas propriedades, a incorpora??o do Se em alguns alimentos e/ou suplementos alimentares associados a leveduras j? ? uma realidade. Considerando que a cerveja constitui a bebida alco?lica mais consumida no mundo, esta pesquisa objetivou selecionar leveduras para produzir cerveja artesanal suplementada com sel?nio. Para tanto, a partir do uso da t?cnica de an?lise multivariada, inicialmente foi realizada a sele??o de leveduras com potencial para produ??o de cerveja, sendo selecionadas tr?s cepas (SC52, SC57 e SC82); em seguida, aplicando o planejamento fatorial Doehlert e utilizando a t?cnica de Metodologia de Superf?cie de Respostas, realizou-se a otimiza??o dos par?metros fermentativos (temperatura de fermenta??o e concentra??o de sel?nio) para a produ??o de cerveja suplementada com sel?nio. As leveduras SC52 e SC82 apresentaram respostas significativas para a produ??o da cerveja suplementada, sendo que os valores ?timos (concentra??o de Se e Temperatura de fermenta??o) obtidos foram de 11 mg L-1 e 25,0 ?C para a levedura SC52 e 12 mg L-1 e 23,5 ?C para a levedura SC82; por fim, foram produzidas duas cervejas artesanais suplementadas com sel?nio (CSeSC52 e CSeSC82) em escala de microcervejaria, sendo avaliados os par?metros fermentativos do processo e quantificados o sel?nio total e as esp?cies de sel?nio presentes nas leveduras e nas cervejas. As cervejas produzidas apresentaram resultados fermentativos dentro dos padr?es comerciais, sendo recomendado em virtude da DDR (Dose Di?ria Recomendada) de Se, um consumo m?ximo de aproximadamente 600 mL da cerveja CSeSC52 e 740 mL da cerveja CSeSC82.

Na cultura ocidental o hábito de consumir cerveja é bem disseminado, sendo essa, umas das bebidas mais consumidas no mundo, ocupando o primeiro lugar entre as alcoólicas. A cerveja é uma bebida complexa por incluir em seu preparo inflorescências de lúpulo, cevada e fermento, ingredientes que conferem atividades antioxidantes para essa bebida, provavelmente devido à presença de compostos fenólicos. Os polifenois são uma família de compostos, produzidos pelas plantas, muitos deles com capacidade antioxidante. Sabe-se que a ingestão de certos alimentos ricos nesses compostos tem se mostrado relevantes para a saúde humana. O consumo moderado de cerveja tem se mostrado benéfico como adjuvante no tratamento de doenças coronarianas, diabetes, osteoporose e alguns tipos de câncer. Existe muita variação entre as cervejas a respeito da quantidade de lúpulo utilizado em suas formulações, onde a maioria das cervejas comerciais possui pouca quantidade desse ingrediente em relação às cervejas artesanais. Além disso, cervejas artesanais possuem maior diversidade e quantidade de compostos fenólicos, entre eles o xantohumol e isoxantohumol. O objetivo do trabalho foi investigar o potencial antioxidante de cervejas, comparando algumas marcas artesanais com algumas marcas comercias, e também investigar se o consumo dessas bebidas confere algum tipo de hepatoproteção em um modelo de indução de dano hepático induzido por tetracloreto de carbono (CCl4) em ratos Wistar. Trataram-se os animais durante 30 dias, na garrafa de beber, durante o período noturno de 12h, com: água, etanol 6,7%, cerveja comercial, cerveja artesanal ou silimarina, ministrada por gavagem (2 mL/kg do medicamento Legalon). Após o período de tratamento, o CCl4 foi injetado (i.p. 2,5 mL/kg) e 12h após as injeções os animais foram sacrificados. Analisou-se o peso das gorduras abdnominais e peso do fígado, parâmetros redox do fígado e o perfil redox do soro. A cerveja artesanal demonstrou maior capacidade antioxidante, um aumento dos níveis de HDL, nenhum tipo de dano oxidativo, nem dano hepático. Entretanto não foi observado efeito de hepatoproteção em nenhum dos tratamentos testados. / In ocidental culture, beer consumption is a widespread habit. This is one of the most consumed beverages in the world, and the number one of alcoholic beverages. Beer is a complex beverage because includes in its brewing hops, barley malt and yeast, ingredients that endows antioxidant activity to this beverage, probably due to the presence of phenolic compounds. Polyphenols are a family of compounds produced by plants, many of them with antioxidant capacity. It is known that a high consumption of polyphenols is good for health. The moderate consumption of beer is beneficial as adjuvant in treatment of many dieseases as coronary diaseases, diabetes, osteoporosis, and some cancers. There are a lot of variations in beers formula, mainly in quantity of hops used. As craft beers have more quantities of this ingredient, they reveal more variety and quantity of phenolic compounds, among them xanthohumol and isoxanthohumol. The objective of this research was investigate the antioxidant potential of beers, comparing some commercial brands with some craft beers brands, and also investigates if a pré-treatment with beers could be hepatoprotective in a carbon tetrachloride (CCl4) model in rats. They were trated for 30 days in drinking bottle, during night shift (12h), with: commercial beer, craft beer, ethanol 6,7 %, water or Silymarin, administered by gavage (2 mL/kg of Legalon medicine). After the treatment, CCl4 was injected (i.p 2,5 mL/kg) and 12h after injection animals were sacrificed. It was analyzed abdominal fat weight, liver weight, liver redox parameters and serum redox profile. Craft beer presented higher antioxidant potential, raised HDL levels, no oxidative damage nor hepatic injury. However no hepatoprotection was observed with any of tested treatments.

A pesquisa toma como objeto os discursos e práticas utilizados por participantes do mercado de cervejas artesanais, surgido no Brasil a partir dos anos 1990, a fim de explorar como estes estabelecem uma identidade própria do artesanal, classificando-o como categoria à parte no mundo dos bens e, logo, um mercado à parte no universo das cervejas. Esta análise permite refletir acerca do papel dos discursos e das interações entre produtores e consumidores para o estabelecimento de uma identidade própria, dialogando com a literatura em sociologia econômica preocupada com as dinâmicas de emergência e estabelecimento de nichos de mercado ou mercados em si. Assim, também é perpassada por uma preocupação com a dimensão cultural destes processos, entendida como um trabalho ativo de classificação e valoração dos bens. Estes discursos e suas implicações são captados por meio de entrevistas e etnografias realizadas em feiras e eventos de cerveja, momentos em que os discursos de produtores entram em contato diretamente com consumidores, e permitem observar as implicações práticas destas dimensões discursivas. Nestas, um elemento central de análise é a figura do outro, com a noção de alteridade e oposição atribuída às grandes empresas do ramo cervejeiros, referidas como grandes indústrias. Ao restituir como se dá o processo de construção destas identidades partidas entre o grande e o artesanal, bem como quais as dinâmicas que se formam neste universo, exploramos novas possibilidades na interpretação dos processos de competição e emergência de mercados. / The object study for this research are the discourses and practices from craft beer Market agents, which emerged in Brazil in the 1990s, in order to explore how this agents establish their own craft identity, being able to classify it as a new consumption category in the world of goods, apart from common beer. This analysis allows reflection upon the role discourses and interactions among producers and consumers for the establishment of this own identity, in conversation with the wider literature in Economic Sociology which focuses on the emergence and establishment of new markets or Market niches. This work is thus also permeated by the cultural dimension of these processes, which are to be understood as active classification and valuation works. Discourses and their implications are captured through interviews and ethnographic incursions in beer events, moments in which producers may directly talk to consumers, which allow us to perceive practical implications of these discursive dimensions. Among them, one of the key elements is the role of the other, with otherness and oppositions attributed to the big beer companies. By recapturing the process of how identities split between craft and big are built, we explore new opportunities of interpreting competition and emerging markets.

This research paper tests for factors that correlate with brewery success, generates growth projections for distinct industry sectors, implements Porter’s "Five-Forces" framework, and establishes general considerations for opening a craft brewery. There were no significant findings when testing for factors that correlate with brewery success. This reveals that breweries can successfully operate in a diverse range of environments, and that success is highly attributable to entrepreneurial ability and other difficult-to-measure forces. Growth in volume production is projected to be positive for microbreweries, brewpubs, and regional breweries until at least 2015. Contract breweries will suffer negative growth. Porter's analysis reveals an industry described by low-to-moderate threat of entrants, moderate internal rivalry, low threat of substitute goods, moderate-to-high bargaining power of consumers, and moderate bargaining power of suppliers.

This report attempts to determine what craft beer can tell us about American culture, and to situate craft brewing within the larger discourse on food and locality. Following political scientist Carlton Larsen, who posited that craft beer associations are creating a “nascent public sphere within the dynamics of profit-driven production,” and that proponents of the craft beer community see it as “constituting a pragmatic, alternative community to international capitalist mass production,” I investigate Austin, Texas’ Black Star Co-op, the first cooperatively owned brewpub in the United States. I also take inspiration from Amy Trubek’s formulation of the American “taste of place,” which builds on and adapts the French concept of terroir. Trubek argues that the taste of place in America needs to be entrepreneurial and based in community, and that “taste makers” in America are engaged in a process of synthesis, blending our nation’s many historical pasts with its present to create a new taste of place. I argue that Black Star’s unique position as both a taste-making institution and as a business based in the economic radicalism of cooperative self-management and participatory economics allows them the possibility of a degree of local influence that goes beyond what Trubek or Larsen had previously envisioned. I conclude by arguing for an expansion of Trubek’s model that would comprehensively chart the taste of place in a single location, such as Austin, Texas, by looking at various institutions in all aspects of community life. / text

Na cultura ocidental o hábito de consumir cerveja é bem disseminado, sendo essa, umas das bebidas mais consumidas no mundo, ocupando o primeiro lugar entre as alcoólicas. A cerveja é uma bebida complexa por incluir em seu preparo inflorescências de lúpulo, cevada e fermento, ingredientes que conferem atividades antioxidantes para essa bebida, provavelmente devido à presença de compostos fenólicos. Os polifenois são uma família de compostos, produzidos pelas plantas, muitos deles com capacidade antioxidante. Sabe-se que a ingestão de certos alimentos ricos nesses compostos tem se mostrado relevantes para a saúde humana. O consumo moderado de cerveja tem se mostrado benéfico como adjuvante no tratamento de doenças coronarianas, diabetes, osteoporose e alguns tipos de câncer. Existe muita variação entre as cervejas a respeito da quantidade de lúpulo utilizado em suas formulações, onde a maioria das cervejas comerciais possui pouca quantidade desse ingrediente em relação às cervejas artesanais. Além disso, cervejas artesanais possuem maior diversidade e quantidade de compostos fenólicos, entre eles o xantohumol e isoxantohumol. O objetivo do trabalho foi investigar o potencial antioxidante de cervejas, comparando algumas marcas artesanais com algumas marcas comercias, e também investigar se o consumo dessas bebidas confere algum tipo de hepatoproteção em um modelo de indução de dano hepático induzido por tetracloreto de carbono (CCl4) em ratos Wistar. Trataram-se os animais durante 30 dias, na garrafa de beber, durante o período noturno de 12h, com: água, etanol 6,7%, cerveja comercial, cerveja artesanal ou silimarina, ministrada por gavagem (2 mL/kg do medicamento Legalon). Após o período de tratamento, o CCl4 foi injetado (i.p. 2,5 mL/kg) e 12h após as injeções os animais foram sacrificados. Analisou-se o peso das gorduras abdnominais e peso do fígado, parâmetros redox do fígado e o perfil redox do soro. A cerveja artesanal demonstrou maior capacidade antioxidante, um aumento dos níveis de HDL, nenhum tipo de dano oxidativo, nem dano hepático. Entretanto não foi observado efeito de hepatoproteção em nenhum dos tratamentos testados. / In ocidental culture, beer consumption is a widespread habit. This is one of the most consumed beverages in the world, and the number one of alcoholic beverages. Beer is a complex beverage because includes in its brewing hops, barley malt and yeast, ingredients that endows antioxidant activity to this beverage, probably due to the presence of phenolic compounds. Polyphenols are a family of compounds produced by plants, many of them with antioxidant capacity. It is known that a high consumption of polyphenols is good for health. The moderate consumption of beer is beneficial as adjuvant in treatment of many dieseases as coronary diaseases, diabetes, osteoporosis, and some cancers. There are a lot of variations in beers formula, mainly in quantity of hops used. As craft beers have more quantities of this ingredient, they reveal more variety and quantity of phenolic compounds, among them xanthohumol and isoxanthohumol. The objective of this research was investigate the antioxidant potential of beers, comparing some commercial brands with some craft beers brands, and also investigates if a pré-treatment with beers could be hepatoprotective in a carbon tetrachloride (CCl4) model in rats. They were trated for 30 days in drinking bottle, during night shift (12h), with: commercial beer, craft beer, ethanol 6,7 %, water or Silymarin, administered by gavage (2 mL/kg of Legalon medicine). After the treatment, CCl4 was injected (i.p 2,5 mL/kg) and 12h after injection animals were sacrificed. It was analyzed abdominal fat weight, liver weight, liver redox parameters and serum redox profile. Craft beer presented higher antioxidant potential, raised HDL levels, no oxidative damage nor hepatic injury. However no hepatoprotection was observed with any of tested treatments.